If you love bold flavors and crave something a little unexpected, Cheesy Jalapeño Shortbread is about to become your new obsession. Buttery, crumbly, rich with cheese, and finished with just the right amount of heat, these savory shortbread cookies blur the line between snack, appetizer, and cocktail nibble.

Perfect for parties, holidays, charcuterie boards, or gifting, this shortbread proves that cookies don’t always have to be sweet to be irresistible.

Why Cheesy Jalapeño Shortbread Works So Well

Traditional shortbread relies on butter and flour for its signature crumbly texture. This savory version keeps that foundation but layers in sharp cheddar cheese and finely diced jalapeños for bold flavor and contrast.

This recipe works because:

Butter creates a tender, melt-in-your-mouth texture
Cheese adds richness and saltiness
Jalapeños bring heat without overpowering
Simple ingredients deliver complex flavor

They feel fancy but are incredibly easy to make.

Flavor & Texture Breakdown

Each bite offers:

Rich buttery shortbread crumb
Sharp cheddar tang
Gentle jalapeño heat
Lightly crisp edges with a tender center

The result is savory, balanced, and dangerously snackable.

Ingredients

Unsalted butter, softened
Shredded sharp cheddar cheese
Fresh jalapeños, finely diced
All-purpose flour
Granulated sugar
Salt

Simple pantry ingredients combine to create bakery-worthy results.

Instructions

Cream the Butter
In a mixing bowl, beat butter until smooth and creamy.
Add Cheese & Flavor
Mix in shredded cheddar cheese, diced jalapeños, sugar, and salt until combined.
Add Flour
Gradually add flour and mix just until a soft dough forms.
Shape the Dough
Divide dough in half and shape into logs about 2 inches in diameter. Wrap tightly in plastic wrap.
Chill
Refrigerate dough for at least 1 hour until firm.
Slice & Bake
Preheat oven to 350°F (175°C). Slice dough into ¼-inch rounds and place on parchment-lined baking sheet.
Bake
Bake 14–16 minutes until edges are lightly golden.
Cool
Allow cookies to cool completely before serving.

Cheesy Jalapeño Shortbread

Buttery savory shortbread cookies loaded with sharp cheddar cheese and spicy jalapeños, perfect for parties and appetizers.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Chill Time 1

Total Time 30

Servings: 24 cookies

Course: Appetizer, Snack

Cuisine: American

Calories: 140

Ingredients

1 cup unsalted butter softened
1 cup sharp cheddar cheese shredded
2 jalapeños seeded and finely diced
2 cups all-purpose flour
1 tbsp granulated sugar
0.5 tsp salt

Equipment

Mixing bowl
Hand mixer
Baking sheet

Method

Cream butter until smooth.
Mix in cheese, jalapeños, sugar, and salt.
Add flour and mix until dough forms.
Shape into logs, wrap, and chill 1 hour.
Slice and bake at 350°F for 14–16 minutes.

Notes

Excellent for charcuterie boards and cocktail parties.

Tips for Perfect Savory Shortbread

Remove jalapeño seeds for milder heat
Use sharp cheddar for bold flavor
Chill thoroughly for clean slices
Don’t overbake—shortbread should stay pale
Let cool fully for best texture

Delicious Variations

Bacon Jalapeño Shortbread

Add finely chopped cooked bacon to the dough.

Pepper Jack Version

Swap cheddar for pepper jack cheese.

Rosemary Cheddar Shortbread

Add minced fresh rosemary for herbaceous flavor.

Extra Spicy

Leave jalapeño seeds in or add a pinch of cayenne.

How to Serve Cheesy Jalapeño Shortbread

These savory cookies shine as:

Cocktail party snacks
Charcuterie board additions
Holiday appetizers
Soup or chili dippers
Gourmet edible gifts

They pair beautifully with wine, beer, or sparkling drinks.

Storage & Make-Ahead Tips

Store baked cookies in an airtight container for up to 5 days
Freeze dough logs for up to 2 months
Slice and bake straight from the fridge

Cheesy Jalapeño Shortbread: A Savory Cookie with a Kick